6 cups chicken stock or canned low-salt chicken broth
-
1/2 cup (1 stick) butter
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1 large onion, chopped
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4 garlic cloves, minced
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2 cups arborio rice or other medium-grain rice (about 13 ounces)
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1 cup freshly grated Parmesan cheese
Instructions
Heat oil in large nonstick skillet over medium-high heat. Add
sausage and sauté until beginning to brown, about 3 minutes. Add
all mushrooms, thyme, and oregano and sauté until mushrooms are
tender, about 10 minutes. Add 1/2 cup Madeira; boil until almost
absorbed, about 1 minute. Set aside.
Bring stock to simmer in large saucepan; remove from heat and
cover to keep hot. Melt butter in heavy large pot over medium-
high heat. Add onion and garlic and sauté until onion is
translucent, about 5 minutes. Add rice; stir 2 minutes. Add
remaining 1 cup Madeira; simmer until absorbed, about 2
minutes. Add 1 cup hot stock; simmer until almost absorbed,
stirring often, about 3 minutes. Continue to cook until rice is
just tender and mixture is creamy, adding more stock by cupfuls,
stirring often and allowing most stock to be absorbed before
adding more, about 25 minutes. Stir in sausage mixture. Season
to taste with salt and pepper. Transfer to serving bowl. Pass
cheese separately.
Originally Submitted
5/16/2010
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Italian Sausage and Wild Mushroom Risotto Recipe - Entrees - Maindishes
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